Pan con Tomate
Spanish tomato toasts that are ready in just a few minutes! See how they’re made here.
Makes ~12 toasts
Ingredients:
2-3 large, ripe tomatoes
a loaf of ciabatta
2 garlic cloves
olive oil
salt
1 lemon
a tin of flat anchovies in oil (optional)
Make it!
Set your oven to broil and move a rack to the very top.
Slice your ciabatta in half longways and then again shortways. Cut each quarter into 3 long slices. Drizzle with olive oil and sprinkle with salt. Broil for two minutes or until crunchy, and slightly charred. Keep a very close eye!!
Slice off about one quarter of the top part of your tomato. Using a cheese grater (the large holes), grate the flesh of the tomatoes into a bowl. As you grate the skin will peel away from the grater, discard that.
Add a few pitches of salt and a squeeze of lemon. Taste and adjust. Some tomatoes are higher in acid than others so you can play around with this part.
Smash a garlic clove and rub on your charred bread. Discard the clove.
Spoon your tomato mixture on the bread, add an anchovy and sprinkle with flaky salt. Cheers!
